Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.
While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.
Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.
Add half the dressing to the quinoa and mix gently.
Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (252g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 125 (34%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||18 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 84.4mg||3 %|
|Potassium 476.4mg||13 %|
|Total Carbohydrate 53.7g||16 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 47.7g|
|Protein 8.7g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 364
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